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102
FRIDAY, NOVEMBER 2, 1990
lb
For years, New Yorkers
have savored such treats as
cheese blintzes, chicken and
meatball fricassee, brisket,
and potato latkes from the
local "Mama Leah's To Go"
shops. Now, people
everywhere can create her
recipes with Mama Leah's
Jewish Kitchen, written by
Leah Loeb Fischer with
Maria Polushkin Robbins,
and published by Macmillan,
1990.
This collection contains
more than 225 authentic Jew-
ish recipes, interwoven with
helpful "Advice from Mama"
tips and Mama Leah's first-
person storytelling. A special
chapter on ingredients ex-
plains how to keep kosher if
you wish (Mama notes that
she does not use any "trayfe"
ingredients in her recipes).
Mama Leah covers every
part of the meal, from ap-
petizers and soup to bagels
and desserts, as well as pro-
viding a whole chapter on
Passover dishes.
Here is a sample of the
recipes in Mama Leah's Jew-
ish Kitchen:
LUKSCHEN KUGEL
1 pound medium egg
noodles
6 medium eggs
11/2 cups milk
1 cup cottage cheese or
pot cheese
1 cup sour cream
1 /2 cup sugar
1 cup raisins (optional)
1 /2 cup brown sugar
1 /2 cup chopped walnuts
or pecans
1 tablespoon cinnamon
Preheat oven to 350°F.
Bring a large pot of lightly
salted water to a boil. Cook
the noodles until just tender,
then drain. While noodles are
cooking, beat the eggs in a
large bowl. Add milk, cheese,
sour cream, white sugar, and
raisins. Beat together and
then add noodles. Mix well.
Pour into a buttered 10- by
14-inch pan. Mix together the
brown sugar, nuts, and cin-
namon. Sprinkle evenly over
the noodles and bake in a
350°F oven for 1 hour or un-
til center seems to be firm.
Cool and serve warm or at
room temperature. Yield: 10
to 14 pieces.
Advice from Mama:
1. A kugel is great for a
snack or dessert. It reheats
perfectly to make a great
breakfast (and it's not bad
cold with a glass of milk). And
if you serve it as part of a buf-
fet table at a party, it'll disap-
pear in no time at all.
2. To freeze for a future oc-
casion: Bake the kugel for 45
minutes, let cool, wrap well,
and freeze. When ready to
use, bake at 350°F for another
45 minutes and serve.
BEEF AND CABBAGE
STEW
This recipe probably
originated in Poland because
of the sweet and sour taste.
The use of cabbage in meat
dishes of all kinds is, of
course, common throughout
Eastern Europe.
3 to 5 pounds brisket or
3 to 4 pounds chuck
2 teaspoons .salt
Water to cover
1 large green cabbage
3 tablespoons corn oil
1 large onion, diced
3 tablespoons brown
sugar
3 tablespoons red wine
vinegar
1 clove garlic, crushed
Cut the meat into 1-inch
chunks. Place the meat into a
heavy ovenproof casserole or
Dutch oven, then add salt and
water to cover. Cover with a
tight-fitting lid and simmer
for approximately 11/2 hours
or until meat is almost
tender. Stir occasionally and
skim off any fat that rises to
the surface.
Meanwhile, cut cabbage in-
to quarters. Remove bruised
outer leaves and cut away the
hard core. Shred the cabbage
quarters. Heat the oil in a
large frying pan. Add the
onion and cook, stirring, un-
til onion turns golden. Add
shredded cabbage and con-
tinue cooking, stirring fre-
quently until cabbage begins
to brown. Mix together the
sugar, vinegar, and garlic.
Stir into the cabbage.
Preheat oven to 350°F.
Add the cabbage to the
meat. Stir and cover the
casserole. Place in oven and
continue cooking until meat
is very tender, 45 minutes to
1 hour. Remove from oven and
check for seasoning. If the
stew is too watery, add a lit-
tle flour (2 tablespoons) dis-
solved in 1/4 cup cold water
and cook for 5 to 10 minutes
until it thickens. Yield: 6 to
8 servings.
Advice from Mama: Add
some peeled and quartered
carrots and potatoes at the
same time you add the cab-
bage. These add extra flavor
and variety. ❑